We’ll the nieces were having a sleepover today and in an effort to introduce some indian tastes to their diet, I thought I’d make some kheer. This is a simple dish with lots of happy childhood memories associated with it, as mum or dad would make it for celebrations. I tend to cheat a little as with the Kuala Lumpur heat, spending an hour stirring a pot is not my idea of fun. My youngest niece is lactose intolerant so this version uses lactose free milk and almond milk instead of full cream. Sadly, it did not go down so well with the kids but dad is happy to have more left over for his breakfast and mum sneaked a few portions despite her insistence on wanting a light meal day.
2 cups cooked basmati rice
5 green cardamom pods
3 cups almond milk
2 cups lactose free milk ( you could just use 5 cups of normal milk)
1/4 cup sugar
1/2 cup raisins (you could add blanched almonds, pistachios and cashews too)
Bring the milk and cardamom to boil and lower heat to medium. Stir in the sugar and let it reduce for 15 mins. Add in cooked rice and leave to simmer for a further 20 mins. Stir occasionally (I stirred in between editing a paper for a conference next week so around 3 times.) Add raisins (and nuts if using) and simmer for 10 mins. It should now be ready to serve. I like it warm and straight out of the pot but everyone else likes it cold.